A fine Way to pot a Tongue

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
for stuffing
for filling the goose
for garnish
Instructions (24)
  1. Take a dried tongue, boil it till it is tender, then peel it.
  2. Take a large fowl, bone it, season and bone it.
  3. Beat together mace, cloves, nutmeg, and black pepper.
  4. Add a spoonful of salt to the spices.
  5. Rub the inside of the fowl well with the spice mixture, and the tongue.
  6. Put the tongue into the fowl.
  7. Season the goose.
  8. Fill the goose with the fowl and tongue.
  9. Lay the filled goose in a pan that will just hold it.
  10. Melt fresh butter enough to cover the goose.
  11. Send it to the oven and bake it for an hour and a half.
  12. Uncover the pot and take out the meat.
  13. Carefully drain the meat from the butter.
  14. Lay the meat on a coarse cloth till it is cold.
  15. When the butter is cold, take off the hard fat from the gravy.
  16. Lay the fat and gravy before the fire to melt.
  17. Put your meat into the pot again.
  18. Pour the melted butter over the meat.
  19. If there is not enough butter, clarify more.
  20. Ensure the butter is an inch above the meat.
  21. When cutting, cut cross-ways down through the meat.
  22. If desired, bone a turkey and put it over the goose (this is an additional expense).
Garnishing
  1. If you put a piece down the middle with flertian-flowers, lay it in a plate.
  2. Garnish with Green pursley and flertian-flowers.
Original Text
A fine Way to pot a Tongue. TAKE a dried tongue, boil it till it is tender, then peel it; take a large fowl, bone it, season and bone it; take a quarter of an ounce of mace, a quarter of an ounce of cloves, a large nutmeg, a quarter of an ounce of black pepper, beat all well together, a spoon- ful of salt, rub the inside of the fowl well, and the tongue. Put the tongue into the fowl, then season the goose, and fill the goose with the fowl and tongue, and the goose will look as if it was whole. Lay it in a pan that will just hold it, melt fresh butter enough to cover it, send it to the oven, and bake it an hour and a half; then uncover the pot, and take out the meat; carefully drain it from the butter, lay it on a coarse cloth till it is cold; and when the but- ter is cold, take off the hard fat from the gravy, and lay it before the fire to melt, put your meat into the pot again, and pour the butter over. If there is not enough, clarify more, and let the butter be an inch above the meat; and this will be a pretty white, eats fine, and looks beautiful. When you cut it, it must be cut cross-ways down through, and looks very pretty. It makes a pretty corner- dish at table, or side-dish for supper. If you put a piece down the middle with flertian-flowers, lay it in a plate, and garnish with Green pursley and flertian-flowers. If you will be at the expence, bone a turkey, and put over the goose. Observe, when you pot it, to have
Notes
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